Doctors advise eating a fatty fish such as salmon at least once a week. Here is a quick, easy and different way to prepare salmon.
4 pieces salmon filet, about 6-9 ounces each
Flour seasoned with salt and pepper
2 Tbsp. olive oil
2 Tbsp. chopped onion
2 Tbsp. chopped celery
2 Tbsp. drained caper, chopped
1 Tbsp. red wine vinegar
Season flour with salt and pepper but Old Bay adds a lot more flavor. Put in a plastic bag. One at a time place a salmon filet in the bag. Shake the bag to coat the salmon filet evenly. Repeat to coat each of the fillets and discard the bag with the left over flour. Heat over medium high heat a pan large enough to hold to hold the fillets. Add 1 Tbsp of the olive oil. Sauté the filets skin side up until lightly browned, about 3-4 minutes. Turn and cook another 3-4 minutes. Remove fillets from pan. Add the remaining 1 Tbsp. olive oil. Add onions, celery and capers and sauté until onions are translucent, about 3 minutes. Add vinegar and let cook over high heat for a minute or two. Spoon over salmon fillets and serve.